28 blueberry cream cheese pie pecan Recipes

shortbread pie crust, cream cheese, softened, powdered sugar, cool whip lite, blueberries, pecans, toasted and chopped

king arthur unbleached all-purpose flour, chopped pecans, butter, melted, unflavored gelatin, cold water, fat-free cream cheese, sugar, blueberry pie filling

black cherry jell-o, blueberry pie filling, cream cheese (softened ), sugar, vanilla, cool whip, pecans (optional)

pillsbury plus lemon cake mix, margarine or 1/4 cup butter, softened, cream cheese, softened, water, eggs, blueberry pie filling, chopped almonds or 1/2 cup pecans, powdered sugar, margarine or 1 tbsp butter, softened, milk, lemon extract

lemon chiffon cheesecake, graham cracker crust, chopped pecans, butter, melted, cream cheese, sugar, eggs, prepared lemon pie filling, sour cream, lemon zest, fresh raspberries & blueberries, crumble the pie crust into a mixing bowl and combine with pecans and, butter. press into a springform pan and bake at 350 degrees for 5, minutes. in a bowl, combine the cream cheese and sugar and beat, until fluffy. add eggs 1 at a time. reserve 1/2 cup of the lemon, pie filling and add the rest to the cream cheese mixture along with, sour cream and lemon zest. blend and pour into crust. bake at, degrees for 60 to 70 minutes , adding a pan of water to the oven, minimize cracking. remove cheesecake from the oven ; run a knife, gently around the sides of the pan. cool and refrigerate covered, overnight. before serving, spread reserved 1/2 cup lemon pie filling, over top of cheesecake. serve with fresh berries.

grape jello, boiling water, blueberry pie filling, crushed pineapple, drained, sour cream, chream cheese, softened, sugar, vanilla, chopped pecans , if desired